Did you know that today is World Egg Day? Eggs are one of the world's most versatile ingredients, as they play a key role in everything from frittatas to soufflés. They're also delicious when eaten on their own, and I love them in every preparation — over-medium, poached, and soft-boiled. One of my favorite dishes, however, has to be scrambled eggs. When overcooked, they can taste terrible — burnt, rubbery, dense, and nauseatingly rich. When prepared perfectly, though, they're a piece of heaven, creamy and fluffy, light and rich, all at the same time. How's one to ensure properly scrambled eggs every time? Get my best advice when you
- Use fresh, organic farm eggs whenever possible. They are yellower, creamier, and scramble fluffier than a generic supermarket egg.
- Allow eggs to warm up to room temperature before cooking.
- Don't crack eggs on the edge of a bowl; you're more likely to get little pieces of eggshell in your scrambled eggs. Instead, opt for a hard surface like a wooden tabletop.
- Coat your skillet with oil or butter to help prevent the eggs from sticking to the skillet.
- Add a bit of fat, such as butter or milk, to your beaten eggs to add creaminess.
- Once the eggs are in the skillet, cook them on low heat, stirring continuously.
- If you find the pan is overheating, turn down the heat slightly and stir a few drops of cold milk into the eggs.
- Remove the eggs from heat when they've solidified but still have a glossy sheen.
What are your tips to making perfectly scrambled eggs?